|Chicken stock||1 Liter|
|All purpose flour||45 Milliliter|
Remove the stems from the artichokes.
Remove the bottom leaves and trim the top.
Par boil the artichokes in boiling water until tender.
Plunge into cold water.
Drain and spread the leaves.
Open the artichokes with your fingers and remove the choke by scraping with a spoon.
Heat the chicken stock in a kettle.
Add the artichokes and simmer for 1 hour.
Transfer the artichokes to a food processor and process into a puree.
Return the puree to the soup.
Continue to simmer.
Heat the butter in a small sauce pan, add the flour and cook 2 minutes over low heat.
Whip into the soup.
Add the milk and simmer until thick.
Taste, adjust seasonings if required, serve hot.